2.
Poach the whole aubergines and onions for 3 minutes then add the wholecourgettes and cook for a further 3 minutes in boiling
salted water. Drain andleave until cool enough
to handle.

3.
Slice the tops off the tomatoes, courgette and onions and halve theaubergine
lengthways. Using a small spoon, scoop out the pulpy flesh of thevegetables,
taking care not to break the skins, to within 30mm/ 1/8 inch of thesides.
Reserve the pulp of the aubergine, courgette and tomato (but not theonion)
for use in the stuffing.

4.
Heat 4 tablespoons of the olive oil in a large pan. Add the minced veal, diced bacon andchopped onion to the pan and fry until lightly
browned.

5.
Mix together the garlic,herbs, egg,
rice and reserved vegetable pulp, then add to the pan. Seasongenerously
with salt and freshly ground black pepper and fry for a few minutes,stirring
continuously.

6.
Remove the pan from the heat and stir in the gratedParmesan
cheese.

7.
Use the mixture to stuff the scooped-out vegetables. Pour the remaining olive oil intoa large, shallow ovenproof dish. Arrange the stuffed
vegetables in the dish andplace a knob of
butter on top of each one. Bake in the oven for about 30 minutes oruntil
tender. Serve immediately.

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